Salsa Verde Poached Eggs

Mexico makes the best breakfasts, hands down.

Or at least Mexican vacation resorts make the best breakfasts…

Huevos rancheros , breakfast burritos, Chilaquiles,  huevos con chorizo, pretty much any variation of eggs, beans, salsa, corn tortillas, cilantro, tomatoes and guacamole is a winner in my books.

In an effort to eat a heartier breakfast lately, I’ve started eating eggs more often, which means I’ve had to be a bit more creative with my approach, because scrambled eggs get boring quickly. So I turned to my favourite vacation food for inspiration.

This is an easy dish that I make frequently because I love Salsa Verde. Specifically I like Herdez Salsa Verde. It’s made in Mexico with no preservatives and their salsas are the best commercial salsas I’ve ever tried.  For the record, this is not sponsored in any way; I just like the salsa that much.

 

salsa verde poached eggs

 

Salsa Verde Poached Eggs

Serves 1-2

This also works well with red salsa, ranchero sauce, or even a nice tomato sauce and doubles or triples very easily

 2-4 eggs
1/2 – 1 cup green salsa
2-4  slices of cheese (Cheddar, Pepper Jack, Monterrey Jack, etc)

Pour the salsa into a frying pan on medium heat, and heat for 1-2 minutes.
Crack the eggs into the salsa and cover. Simmer for a few minutes to your desired doneness.
Place the cheese slices on each egg and cover again for 1-2 minutes until it’s melted
Remove with a spoon to a plate and serve immediately.

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